Cranberry-Apple Sweet Potatoes

Cut sweet potatoes into bite size pieces.

In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover, about 15 minutes, or until tender (disregard this step if using canned potatoes).

Drain and set aside.

Spread pie filling in an 8 x 8 x 2-inch baking dish.

Arrange cooked fresh or canned sweet potatoes atop.

In a small mixing bowl, stir together cranberry sauce, apricot preserves and orange marmalade; spoon over sweet potatoes.

Bake, uncovered, in a 350° oven for 20 to 25 minutes, or until heated through.

Serves 6 to 8.